A delicious and sweet white chocolate cheesecake with cranberry sauce layered throughout.
With sweet, tangy, rich, and delicious cheesecake-like this, your holidays will be set.
Gingersnap Crust 2 cups gingersnap cookie crumbs 4 tablespoon melted butter ⅓ cup sugar
Filling 1 14oz can jellied cranberries 2 cups white chocolate baking chips ½ cup half and half 3 bricks (8 oz each) cream cheese ½ cup sugar 3 large eggs 1 teaspoon vanilla
In a bowl, combine all of the crust ingredients until crumbly and then press into the bottom of a 9-inch springform pan.
In another bowl, melt your chocolate chips with the half and half in 30-second intervals in the microwave. Stir between each until smooth. You can also melt them in a pot on the stove over low heat. Let cool.
In another microwave bowl or pot, heat the cranberry jelly until soft and no longer chunky. Let cool.
In a large bowl, cream the cream cheese and sugar together until smooth.
Add in the eggs, one at a time, beating well until smooth after each addition.
Pour the white chocolate mixture and the vanilla extract into the cheesecake batter and blend until smooth.
Pour half of the cheesecake batter into the prepared pie crust.
Spread most (if not all) of the cranberry sauce onto the layer of cheesecake.
Pour in the remaining batter and spread smooth.
If desired, drop the remaining cranberry sauce in small dollops or drops and then use a toothpick to swirl around for a cool design.
Bake for about 55-60 minutes until the cheesecake has set.
Let it cool and then cover and place it in the fridge for serval hours or overnight to chill before serving.